INSPECTION REPORT Health Protection 260648

PREMISES NAME Pasta Polo and Brick Oven Pizza		Tel: (604) 464-7656 Fax: (604) 464-7696
PREMISES ADDRESS 2754 Barnet Hwy Coquitlam, BC V3B 1B9		INSPECTION DATE May 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Fred Soofi, Ahyoung Baek		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A spray bottle in the kitchen area was tested and found 0ppm chlorine. Sanitizer level for chlorine should be maintained at 100ppm for adequate disinfection of food contact surfaces. Inadequate disinfection can lead to cross contamination of pathogens Date to be corrected by: Corrected during inspection *Bleach based sanitizer was prepared on site during the inspection [Cl] = 100ppm * Ensure that bleach based sanitizers is readily available at 100ppm for sanitizing surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bucket of bleach based sanitizer was tested and found to be >200ppm Cl in the back kitchen area. Test strip bleached out. After 200ppm chlorine based sanitizer must be rinsed off to prevent chemical contamination of food. Date to be corrected by: Corrected during inspection *Staff diluted bleach based sanitizer on site during the inspection. [Cl] = 100ppm. *Ensure staff are educated on proper mixing of bleach based food grade sanitizer. 1 tablespoon of bleach to 1 gallon of water. Corrective Action(s):

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General comments: Employees demonstrate good personal hygiene. - Handsinks (At the bar, front kitchen, back of kitchen, washroom) stocked with soap, paper towel, hot/cold running water. - Dishwasher (mechanical low temp) achieves 50ppm Cl. - Walk in cooler (front kitchen) at 2.5C - Salad cooler tested at 1C (</=4C) - Freezer (chest) tested at -19C - Pizza under counter cooler tested at 3C - Pizza over counter cooler tested at 3C - Front walk in freezer tested at -18C - Desert cooler at 0C - Bar cooler tested at 3C (milk stored) - General sanitation in premise is satisfactory - Permit posted in conspicuose place - 4 Staff at time of inspection has valid FoodSafe level 1 - No evidence of pest activity at time of inspection - Chlorine test strips available and in use. - Bar glass dishwasher had [Cl] = 50ppm - Food stored 6" off ground. FIFO rules in place. - Ice scoop stored seperate of ice machine, no signs of mould. - All coolers had accurate thermometer, temp logs maintained